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You are here: Home / Dairy Free / Fish Tacos with Tomatillo Sauce

April 25, 2013 By Kaitlin 2 Comments

Fish Tacos with Tomatillo Sauce

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue.

Fish Tacos with Tomatillo Sauce

Ingredients:

  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves

Preheat your broiler to high. Add the garlic, tomatillos, and jalapeno in a single layer on a cookie sheet.

IMG_3517

Broil for 3 minutes on each side, or until blackened.

IMG_3518

Add the tomatillo mixture, cilantro stems, mayo, sugar, and 1/8 teaspoon salt in a food processor and blend until smooth.

IMG_3520 IMG_3521

Add the sliced cabbage, juice, and oil to a medium bowl and toss to coat.

IMG_3519

Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with the remaining 1/4 teaspoon salt and black pepper. Coat the pan with cooking spray and add the fish to the pan. Cook for 2 minutes, turn the fish over, and cook for an additional minute or until cooked through.

IMG_3524

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.

IMG_3523

Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Fish Tacos with Tomatillo Sauce

The tomatillo mixture was so flavorful! I loved the crunch of the cabbage also. I wish the tilapia had a bit more flavor, maybe a sprinkle of paprika? Past that, this dish was solid!

Fish Tacos with Tomatillo Sauce

Even better, this meal takes about 35 minutes from start to finish, so it’s perfect for weeknights.

Fish Tacos with Tomatillo Sauce

 

Fish Tacos with Tomatillo Sauce

Recipe Type: Dinner, Weeknight Meal, Seafood
Author: I Can Cook That
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves
Instructions
  1. Preheat your broiler to high. Add the garlic, tomatillos, and jalapeno in a single layer on a cookie sheet.
  2. Broil for 3 minutes on each side, or until blackened.
  3. Add the tomatillo mixture, cilantro stems, mayo, sugar, and 1/8 teaspoon salt in a food processor and blend until smooth.
  4. Add the sliced cabbage, juice, and oil to a medium bowl and toss to coat.
  5. Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with the remaining 1/4 teaspoon salt and black pepper. Coat the pan with cooking spray and add the fish to the pan. Cook for 2 minutes, turn the fish over, and cook for an additional minute or until cooked through.
  6. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
  7. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.
Serving size: 2 tacos Calories: 291 Fat: 10.3g Saturated fat: 1.3g Carbohydrates: 23.4g Sodium: 375mg Fiber: 3.2g Protein: 28.5g Cholesterol: 64mg
3.1.09

 

Related posts:

Rockfish Tacos Fish Tacos and How to Use a Fillet Knife Cumin-Spiced Fish Tacos with Avocado Mango SalsaCumin Spiced Fish Tacos with Avocado Mango Salsa Fish Tacos with Lime-Cilantro Crema

Filed Under: Dairy Free, Gluten Free, Latin America, Main Dish, Nut Free, Quick, Seafood, Weeknight Meal Tagged With: Cilantro, Corn Tortillas, Fish, Garlic, I Can Cook That, Jalapeno, Lime, Mayonnaise, Recipe, Red Cabbage, Sauce, Tacos, Tilapia, Tomatillo, Tomatillos

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